Gundruk is a traditional fermented leafy green vegetable popular in Nepal. It is made from mustard greens, radish leaves, or other leafy vegetables that are dried and then fermented. The fermentation process enhances its flavor and preserves the nutrients, making it a staple in many Nepali households. Typically, Gundruk is used in soups, stews, or as a side dish. It is rich in vitamins and minerals, contributing to a healthy diet. This dish is often enjoyed during the winter months when fresh vegetables are less available, showcasing the importance of fermentation in preserving food.